Save A creamy, tangy baked feta pasta elevated with sweet caramelised onions and rich sun-dried tomatoes. This modern twist delivers deep flavor and irresistible texture, perfect for an easy weeknight meal.
I discovered this version when aiming to elevate the classic baked feta pasta with deeper flavor. Caramelising the onions adds a subtle sweetness that pairs beautifully with sun-dried tomatoes and herbaceous basil.
Ingredients
- Pasta: 340 g (12 oz) dried short pasta (e.g., fusilli, penne, or rigatoni)
- Cheese: 200 g (7 oz) block feta cheese
- Vegetables: 2 medium yellow onions, thinly sliced, 200 g (1 cup) cherry tomatoes, halved, 80 g (1/2 cup) sun-dried tomatoes in oil, drained and sliced, 3 cloves garlic, thinly sliced, 2 tbsp fresh basil, chopped (plus extra for serving)
- Pantry: 3 tbsp olive oil (divided), 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes (optional), salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F).
- Prepare Vegetables:
- In a large ovenproof baking dish, add the cherry tomatoes, sun-dried tomatoes, garlic, and 2 tbsp olive oil. Season generously with salt, pepper, oregano, and red pepper flakes if using. Toss to combine.
- Add Feta:
- Place the feta block in the center of the baking dish, nestling it among the tomatoes. Drizzle 1 tbsp olive oil over the feta and season lightly with pepper.
- Bake:
- Bake for 25–30 minutes, until the tomatoes burst and the feta is soft and golden at the edges.
- Caramelise Onions:
- Meanwhile, heat a large skillet over medium heat. Add 1 tbsp olive oil and the sliced onions. Cook, stirring occasionally, for 15–20 minutes until deeply caramelised and golden brown. Set aside.
- Cook Pasta:
- While the onions caramelise, cook the pasta according to package instructions in salted boiling water until al dente. Reserve 120 ml (1/2 cup) of pasta water, then drain.
- Combine Sauce:
- After baking, remove the dish from the oven. Add the caramelised onions and chopped basil to the baking dish. Stir everything together, breaking up the feta to create a creamy sauce.
- Add Pasta:
- Add the cooked pasta to the dish, tossing to coat evenly. If needed, add reserved pasta water a little at a time for desired sauce consistency.
- Serve:
- Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
Save Our family always gathers around the table for this pasta, especially on chilly nights when we need something satisfying yet easy. Everyone loves swirling the creamy sauce onto their pasta, and the leftovers reheat beautifully.
Required Tools
Large ovenproof baking dish, large pot for boiling pasta, skillet, knife and chopping board, wooden spoon or spatula
Allergen Information
Contains milk (feta cheese) and wheat (pasta). To make gluten-free, use gluten-free pasta and double-check sun-dried tomatoes for potential cross-contamination.
Nutritional Information
Per serving: Calories: 480, Total Fat: 20 g, Carbohydrates: 56 g, Protein: 16 g
Save Enjoy this upgraded baked feta pasta with your favorite wine for a cozy dinner. The creamy, savory sauce makes every bite irresistible!
Recipe FAQ
- → Can I use a different cheese instead of feta?
While feta provides a unique tang, you can substitute with creamy goat cheese or soft ricotta for a milder taste. Adjust seasoning as needed since feta is naturally salty.
- → How do I achieve perfectly caramelised onions?
Slice onions thinly and cook over medium heat with olive oil, stirring frequently. Allow them to turn deep golden brown—this usually takes 15–20 minutes.
- → What types of pasta work best?
Short pasta shapes like fusilli, penne, or rigatoni hold the sauce well. Whole-wheat or gluten-free options also work for different dietary needs.
- → Can I add extra vegetables?
Yes, spinach or arugula add freshness if stirred in just before serving. Roasted peppers or zucchini also pair nicely with the tomato-feta base.
- → How can I make this dish gluten-free?
Simply use any gluten-free pasta and check the sun-dried tomatoes for gluten-free certification to avoid cross-contamination.
- → What's a good wine pairing?
A crisp Sauvignon Blanc or light rosé complements the tang and richness of the feta and sun-dried tomatoes.